New Year's day calls for celebration, especially in Scotland. It calls for extravagant and late breakfasts. In my case I had my friend staying and my brother scrounging for food - knowing I'd have plenty. The majority of shops close for the 1st and 2nd January in Scotland, and some even for the 3rd. I'd planned my food well in advance, knowing that if I was missing anything, it was too late.
Breakfast was based in something I'd seen Nigel Slater do on one of his Christmas shows. I bought the fattest portobello mushrooms I could find and a block of stilton. Portobello is a region of Edinburgh so it felt very local, even if the mushrooms were from England!
4 Portobello mushrooms
A splash of water
4 knobs of butter
2 cloves of garlic
100g or a wee bit more of stilton cheese
A good handful of parsley, chopped roughly
Fresh ground pepper, to taste
1, Place the mushrooms in a baking dish.
2, Put the water in the bottom of the tray, this is there to cook the mushrooms tenderly.
3, Place a knob of butter, a generous sprinkling of parsley and a twist of the pepper grinder on the portobello mushrooms. Put the garlic in the water.
4, Cover with foil and bake at 180C for about 15mins.
5, Remove from the oven and crumble the stilton cheese over the mushrooms.
6, Leaving the foil off, return to the oven and cook for a further 5 mins.
7, Serve with a drizzle of the mushroom and garlic water on top, with crusty bread and good friends,
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